Luca’s Seasonal Journey: Italian
cooking at its best
By Luca Ciano
Published by
New Holland
ISBN:
9781742577722
Hardback,
$49.99
Italian food is all about simple, fresh and
seasonal choices. Growing up in Italy with the four seasons affecting his
family’s eating habits, it made perfect sense for multi-award winning
international chef Luca Ciano to apply these rules in his first cookbook.
Each season is such a special time of the year for
life and food, and in this beautifully photographed book, the chapters are
divided into Summer, Autumn, Winter and Spring, with each having a personal
narrative from Luca describing specific memories of why that season is so
special to him.
It has always been essential for Luca to think of
specific food, ingredients and a cooking style applicable to every season,
which is why in Luca’s Seasonal Journey
the ingredients are the stars, with the delicious traditional Italian recipes
working around them.
About the author:
Born and
raised in Milan, Luca Ciano inherited his passion for food from his family,
starting his cooking journey with his mother and grandma when he was just eight.
His career includes the famous 2 Michelin-starred restaurant ‘Il Luogo di Aimo
e Nadia’ in Milan, as well as London’s Millennium Gloucester Hotel and Relais
& Chateaux in Bermuda. In 2012 The Professional Italian Chef Association (APCI)
awarded him ‘Les Toques Blanches D’honneur’ – an Honorary Professional Career Award.
Despite having lived away from home for almost 20 years, Luca retains a strong
link to Italy and its cuisine. He currently consults for restaurants, magazines
and Italians brands in Australia and around the world.
Honey roasted figs and prosciutto
Bruschetta with burrata
Bruschetta
con fichi e miele al forno, prosciutto e burrata
Serves 4 •
Prep 10 mins • Cook 15 mins
8 fresh figs,
cut into quarters
2 tablespoons
honey
2 tablespoons
extra virgin olive oil
30g mixed
salad leaves
2 tablespoons
extra virgin olive oil (for salad)
1 teaspoon of
balsamic vinegar
10g walnuts,
toasted
8 ciabatta
bread slices, 1cm thickness, toasted
1 burrata
(125g) torn or buffalo mozzarella (100–120g), 1 cm diced
4 prosciutto
di Parma slices (minimum 18 months old if possible)
4 crushed
walnuts, to garnish
1. Preheat
oven at 200°C.
2. Place figs
skin side down on a greased roasting tray. Sprinkle with honey and a drizzle
with olive oil and cook for 6–8 minutes. Remove from oven and place figs on a
plate.
3. In a bowl,
mix the salad leaves with oil, vinegar and walnuts (save a few for garnish) and
season to taste.
4. Place
slices of grilled ciabatta on a plate. Add a little salad, figs, burrata and
finally the prosciutto.
5. Add a
drizzle of olive oil some cracked pepper, a sprinkling of walnuts
and serve.
Burrata is a
famous fresh cheese from the region of Puglia made from mozzarella and fresh
cream. Best eaten within 24 hours.
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